stuffed peppers with rice and cheese
Elevate your dinner menu with a delicious and comforting dish of stuffed peppers with rice and cheese. This hearty recipe features colorful bell peppers filled with a flavorful mixture of seasoned rice, melted cheese, and savory ingredients. Perfect for a satisfying family meal or a delightful side dish, these stuffed peppers are sure to become a household favorite.
stuffed peppers with rice and cheese
Learn how to make stuffed peppers with rice and cheese with our easy recipe. These hearty bell peppers are filled with a tasty blend of seasoned rice, melted cheese, and savory ingredients, making them perfect for a satisfying family meal or a delightful side dish. Follow our step-by-step instructions for a delicious and comforting dish.
Ingredients
- Rice (uncooked): 200g
- Water: 540ml (2 1/4 cups, divided)
- Kosher salt: 3g (1/2 teaspoon), plus more to taste
- Butter: 28g (2 tablespoons)
- Finely chopped onion: 75g (about 1/2 cup)
- Shredded mild cheddar cheese: 200g (about 2 cups)
- Black pepper: to taste
- Chopped fresh parsley: 8g (about 2 tablespoons)
- Large red bell peppers: 4 (approximately 600g total)
Instructions
- Prepare the Peppers: Cut the bell peppers in half lengthwise, keeping the stems intact.
- Remove seeds and membranes.
- Boil the peppers in salted water for 5-10 minutes until just tender.
- Drain and reserve the cooking liquid.
- Cook the Rice: In a medium saucepan, combine 200g rice with 360ml water and 3g kosher salt.
- Bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer for 15-19 minutes until rice is tender.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork.
Prepare the Filling:
- Melt 28g butter in a skillet over medium-low heat.
- Add 75g chopped onion and cook until softened.
- Add 180ml water and 200g shredded cheddar cheese.
- Stir until smooth and well blended.
- Remove from heat and add the cooked rice.
- Season with salt and black pepper to taste.
- Stir in 8g chopped fresh parsley.
Assemble and Cook:
- Pour about 360ml of the reserved pepper cooking liquid into a deep skillet.
- Place a rack in the skillet and bring the liquid to a simmer.
- Fill each pepper half with the rice mixture.
- Arrange filled peppers on the rack.
- Cover and simmer for about 15 minutes.
- Serve: Carefully remove the peppers from the skillet.
- Serve hot and enjoy your Vegetarian Rice and Cheddar Stuffed Peppers!
- Note: This recipe serves 4-6 people, depending on portion size.
| Nutrition Facts (per serving, 4 servings total) | |
|---|---|
| Calories | 350-400 |
| Total Fat | 20-25g |
| Saturated Fat | 12-15g |
| Cholesterol | 60-70mg |
| Sodium | 800-900mg |
| Total Carbohydrates | 30-35g |
| Dietary Fiber | 4-5g |
| Sugars | 6-8g |
| Protein | 12-15g |
| Vitamin C | 100% DV |
| Calcium | 25-30% DV |
| Iron | 10-15% DV |